The most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp.(Murooka & Yamshita 2008; Chen et al 2008).he most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp. (Murooka & Yamshita 2008; Chen et al 2008).
The first and most common is the city Creole jambalaya (also called red jambalaya). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end.
Items that I think are important about Jambalaya; 1. The word Jambalaya comes from both the Spanish and French words for Ham Jamon. And the Creole slang ya ya, for many people talking together or from the Cajun for an mishap.Also many say it is African for rice. Also a Creole jambalaya is usually made with shrimp and a seafood stock. 2  Jambalaya can be made from many base meats, both smoked and fresh. 3  Smoked meats can be a hot or mild smoked pork sausage, tasso or wild game. 4  Fresh meats such as chicken, pork, rabbit, alligator and road kill are all used.